Rhubarb Salsa Recipe from CSA'er Lisa

Rhubarb Salsa (for White Meats)

Ingredients

2 cups rhubarb, finely diced
3 scallions/green onion, finely chopped
1/2 cup sweet red pepper, finely chopped
1/2 cup sweet yellow pepper, finely chopped
1/2 cup fresh cilantro, finely chopped
1 - 2 chili peppers, finely chopped (choose variety to your heat level)
1 - 2 Tbsp fresh lime juice
brown sugar
salt and pepper

Process:

1) Remove ribs and seeds of the peppers and finely chop - keep chilies separate from sweets - put aside

2) Finely dice the rhubarb - blanch in boiling water for 10 seconds

3) Place blanched rhubarb immediately into ice bath to stop cooking process

4) Combine rhubarb with sweet peppers

5) Next add cilantro and scallions/green onions

6) Next add chilies to your desired heat level (start with less and add more as desired)

7) Stir in fresh lime juice

8) Add brown sugar, salt and pepper to taste

9) Best served over grilled or pan seared chicken or fish